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          Cooking Recipe Ingredients:

• 2.21 lbs. pork cheeks (let the butcher clean them)
• 2.21 lbs. cooked pork feet
• 2.21 lbs. cepe mushrooms (very important: choose only large mushrooms, that is: with a head-diameter of at least 5 cm)
• 1.4 oz carrots
• 1.4 oz. turnip
• 1 oz. celery
• 0.35 oz. leek
• 1 oz. butter
• Pepper

Marinade:

• 2.8 oz. garlic
• Thyme
• 1 rosemary branch
• 6 tbsp. raisin core oil
• 3 soup spoons olive oil from Nyons
• 3 g Guérande salt

     Cooking recipe preparation instructions:

1. Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each.
2. Bone the pork feet, opening them at their length, damaging them as little as possible, in order to stuff them later on.
3. Put the feet and cheeks into the marinade. Salt and pepper. Put the whole for at least two hours in the cold.
4. Prepare the cepe mushrooms by cleaning them and cutting off their feet. Store the mushroom heads.
5. Prepare the sauce. Sauté the cepe mushroom feet in a pan with butter, carrots, turnip, celery, and the leek cut in pieces. Deice it on full flame with two glasses of water. Then, store it aside.
6. Take the marinade out of the cold, strain the porc feet and cheeks.
7. Fill the porc feet with the cheek fillets. Add the aromatic garnish from the marinade.
8. Close the porc feet with a string, put them in the pan with the cepe mushrooms and the vegetables, and let them cook for about 10 minutes on middle flame. When it is half-cooked, add the cepe mushroom heads.
9. Strain the stuffed feet and the cepe mushroom heads and pour this gravy into a Chinese tin-plate and reduce it again for 2-3 minutes.
10. Place the stuffed feet on a serving dish. Put one cepe mushroom head on each foot and pour gravy over it.